Preheat oven to 400ºF. Place the Brussels sprouts, olive oil, sea salt and black pepper in a large bowl and toss gently to combine. Spread them out on a rimmed baking sheet and roast in the oven until lightly browned on the outside and just tender, 35 to 40 minutes. Remove from the oven and place the Brussels sprouts back into a large bowl with the spicy golden raisin vinaigrette and ¼ cup of the hazelnut dukkah. Toss together and adjust seasoning if necessary.

To plate: Spread the mascarpone over the bottom of 4 small flat plates. Sprinkle the remaining hazelnut dukkah onto the mascarpone. Divide the Brussels sprouts among the 4 plates. Garnish with the mint chiffonade and the fresno chile slices.

HAZELNUT DUKKAH

1 cup Roasted hazelnuts

½ cup Toasted sesame seed

¼ cup Sunflower seed

2 T Coriander seed

1 T Cumin seed

Chop the hazelnuts very finely, or pulse in the food processor until they are uniformly small but not to the point where it becomes a powder or paste. Add the sesame seeds. Roast the sunflower seeds and pulse in food processor until lightly broken up. Combine with hazelnuts and sesame.

Toast each of the spices (separately) in a small pan over medium heat, until they are fragrant. Combine the three spices in a spice grinder and pulse until chopped up but not a homogenous powder. Place in the same bowl and add the salt and pepper. Mix very well to combine. Keep refrigerated.

SPICY GOLDEN-RAISIN VINAIGRETTE

2 T Extra-virgin olive oil

2 tsp Freshly chopped garlic

¼ tsp Red chili flakes

¼ cup Rice vinegar

2 T cup Soy sauce (gluten-free if desired)

½ cup Golden raisins

3/4 tsp Kosher salt

In a medium stainless steel pot over medium heat, add the olive oil, chopped garlic and chili flakes. Cook, stirring often, until the garlic is golden brown and smells toasty, about 4 minutes. Add the rice vinegar, soy sauce, raisins and salt. Remove from the heat and adjust the seasoning if necessary.